Low Fat Oat Bran Apricot Muffins

Total Time
Prep 5 mins
Cook 17 mins

FLOURLESS These are very moist, low in fat, sugar and contain no flour

Ingredients Nutrition


  1. Preheat oven 425 degrees F.
  2. Spray muffin tins with pan-spray.
  3. (these tend to stick to paper cup cake liners).
  4. Mix first 4 ingredients; set aside.
  5. Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
  6. Pour into prepared muffin tins.
  7. Bake 15-17 minutes.
Most Helpful

I was intrigued by the fact that there was no flour in the recipe, and because of that, they're very soft and bit crumbly, but that doesn't matter the slightest bit because all the fruit flavours mingle together beautifully to make really tasty muffins! I halved the recipe and omitted the apricots and egg substitute, which I didn't have. I also used orange juice and regular milk. This tastes great for breakfast along with a steaming cup of coffee!

Anu May 28, 2002

Thanks for this excellent recipe! I have been making these muffins a lot, and each time they come out perfectly. The batter is moist and so is very easy to handle (no overmixing!!), and the muffins are really tasty despite the low sugar content. I love the taste of oatbran, but porridge was all I could do about it. This recipe offers a great alternative! And thanks again for giving me hope out of the other disappointing muffin recipes ^^

Grace Fung June 07, 2003

I made this as directed with an egg and again with many substitutions including instant oatmeal and wheat flour. Both times it came out fine, moist. It is an extremely flexible recipe, but beware that the substitutions affect the flavor balance making it only ok sometimes.

COREprojects May 18, 2010